Mama Savoldi's
RECIPES
Pork
Crock Pot Pork Roast
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1 center cut pork roast, about 3 lbs.
Yah’s spice blend from NC State Farmer’s Market
5-6 cloves garlic
1 onion, sliced
Garlic salt
Roll pork roast in Yah’s spices to cover completely. Make slits in the roast and put a clove of garlic in each slit. Sprinkle roast generously with garlic salt. Put roast in crock pot with a little bit of water (just to cover bottom of dish) and place onion slices on top of roast. Cook on low for about 8 hours. This meat will come out fork tender.
Pork BBQ
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5 lb Boston Butt Roast or 3-5 lb. Center Cut Pork Roast
1/3 c. cider vinegar
2 tsp. molasses
Sauce:
1/2-3/4 T crushed red pepper flakes
1/t. ground red pepper (or less)
1/4 c br. sugar
2 c. cider vinegar
1 T. salt
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Put meat, cider, and molasses in crock pot for 10 hours on LOW. Cook and pick meat apart. Make sauce and pour over meat. You can double the sauce and pour half on the meat and put the rest in a bottle for others to add more if they like.
Cooking tips: When using a larger cut of meat, adjust the amount of molasses and vinegar to put in the crock pot. The sauce does have a kick to it. You can add less of both the red peppers to start and add more according to your taste.
Pork Roast
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(I use a center cut pork roast for this.)
Bring the pork roast to room temperature,( I always forget to do this-- and it still works) then season with salt, pepper, lots of granulated, dehydrated, or fresh garlic and Italian seasoning. Rub it in on all sides just like rubbing on lotion. Put in a roasting pan uncovered and set the oven at 350 degrees and roast it until meat thermometer reads 150 degrees. Let the roast "rest" for 10/15 minutes and the roast will go up in temperature to around 155/160 degrees- carve the roast as thick or thin as you like and "mangia."
NOTE: Makes excellent sandwiches the next day. One lady won a prize at the fair this year for putting slices in panini, along with provolone and some honey mustard mix and grilling it. Sounds delicious!
Pork Tenderloin
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Cut pork tenderloin into 1/2 inch pieces.
Lay on chopping board or wax paper. Pound with a mallet. If you buy the pork already sliced and it is 1/2" thick or less, no need to pound it.
Season with salt, pepper, and garlic powder (or granulated garlic) and pound thin.
Beat two eggs. Dip meat in egg, then dip bread crumbs or Japanese Panko crumbs to cover the meat. Rub in hard. Turn and season again, then dip in egg and Panko a second time. Let set for a time.about 15mins. This makes the more crumbs hold on better. When ready to fry. Heat grill or skillet. Put butter or oil in skillet and let get hotFry 3-4 minutes on each side. Put in oven at 400 degrees covered with foil if you have to cook the tenderloins in shifts.
Sausage and Pepper
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Johnsonville Italian Sauage links (I prefer Johnsonville. About 1 link per person)
3-5 peppers (Can use all colors or whatever you have. I prefer green and red)
1 medium onion, sliced
Brown sausages for about 2-3 minutes on each side. Slice up peppers and onion. Cut sausages in half or smaller, and put in 9x13 pan. Sprinkle peppers and onions on and around sausages. Cover with foil and bake at 350 for 40 mins. Check at 30 minutes. The peppers may need stirring. Also check to see how well cooked the peppers are. You don't want them mushy, but not too crisp either.
Yummy Ham Sandwiches
(A great way to use leftover ham)
1 package dinner rolls (Usually 12-16 in a package)
8 oz. diced ham
8 oz. shredded Swiss cheese
3 T. poppy seed
2 sticks melted butter
1 T. Worchestershire sauce
4 T. mustard (2 honey, 2 yellow)
Cut dinner rolls horizontally, leaving it in a “slab.” Mix the rest of the ingredients in a bowl and spoon onto bottom half of dinner rolls. Put top on, wrap in foil, and put on a cookie sheet. Bake 350 degrees for 20 mins.
Slow Cooker Sweet Pork Barbacoa​
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3 lbs pork shoulder (aka Boston Butt Roast)
3/4 cup packed light brown sugar, or more to taste for a sweeter pork if desired
2 1/2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 Tbsp tomato paste
Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.
Bakes Ham
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Baked Ham - We use a "Pit" or "Pitt" Ham.There are several place here where we can buy them. Do you have a Sam's Club in your area - we get the best prices from them.
A Pit ham is the whole ham with out the bone and is usually wrapped in a netting. Let the ham set out until it reaches room temperature then carefully remove the netting. Get a aluminum throw away pan and set it on a 2 inch roasting pan or on a sheet tray. Score the ham diagonally in a diamond shape and season the ham with nothing but pancake syrup. Cook in a 350 degree oven until you insert a thermometer in the ham and it reads 165 degrees. Let it rest for about 15 minutes. Cut the ham lengthwise and trim away all the black skin of the ham. The pancake syrup formed the black crust and it captured al the juices in side the ham. Carve, eat and enjoy.
Very Teriyaki Pork Tenderloin
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Rice 1 bunch scallions
4 cloves garlic, minced 4 Tb soy sauce
fresh ginger 2 Tb hoisin sauce
veggies 4 Tb honey
24oz pork tenderloin 2 Tb cornstarch
Start cooking rice (2:1 water to rice). Fill a pot with water and bring to boil. Prepare produce. Add asparagus to boiling water to cook for 2-3min or until tender (as well as any other veggies if you would like them to be soft). Drain asparagus and lay in ice water. While asparagus is cooking whisk together soy sauce, hoisin, and 2 tsp honey.
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Heat a large drizzle of oil in a pan over medium heat. Cut the pork into small bite size pieces and season with salt and pepper. Then toss pork in cornstarch to evenly coat pieces. Add pork tot he pan and cook until browned, 1-2min per side. Remove from pan and set aside. Add another drizzle of oil tot he pan. Once hot add ginger, scallion whites, and garlic and toss until fragrant (30sec). Add sauce, asparagus/veggies, and pork. Toss until cooked through (2-3min) and season with salt and pepper to taste.
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Place over top of rice, add scallion greens, and serve.
Cuban Pork
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Garlic (fresh is better)
Dried oregeno
Salt
Goya Mojo Criole (yellow bottle)
Boston Butt Roast
-Stab pork deeply many times with a knife on all sides. Rub generously on all sides with salt. Rub generously with minced garlic, pushing into stabs. Can use either bottled minced, or fresh. Rub with oregano generously. Rub all spices into meat, massaging into meat. Pour half of a 25 oz bottle of Goya Mojo over about 7 lbs meat. Cover with foil and let it marinate overnight. Cook 325-350 degrees about 5 hrs. It's done when fork tender and falls off the bone. When done, drain juices, then pull meat from bone.
Tanner & Anna Ribs
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Carl's Seasoning (adds extra flavor on top of the following)
Dry Rub: For Glaze:
2 Tb ginger 2 Tb. olive oil
1 Tb onion powder 3-4 cloves minced garlic
1 tsp. garlic powder 1 c. honey
1/4 tsp cayenne pepper 1/4 c. soy sauce
1/2 tsp. ground nutmeg 1 tsp. black pepper
1/2 tsp. black pepper
1 tsp. thyme (fresh or dry)
1 1/2 tsp. salt
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Rub well in Carl's seasoning
Bake ribs (section if huge slab) at 375 for 1.5 hours. Then pull out and rub BBQ sauce on them. Put back in on 250-300 for 45min-1hr. When ready to eat pull ribs out and put on hot grill to char. Like 2-3min on each side. Add BBQ sauce to them before putting on grill.